How to Make Spelt Cinnamon Raisin Bagels

How to Make Spelt Cinnamon Raisin Bagels

This New York Style Cinnamon Raisin Bagel recipe with spelt flour is perfect and tastes amazing. They are easier than they look. You don't need to be a professional baker. If you can make dough then you can make these.

We fell in love with a supermarket style of cinnamon raisin bagels in London. Here in Sweden, the supermarkets don't sell cinnamon raisin bagels. It was now time for me to tackle baking bagels at home. Sue Maree P style I have made them using my favourite spelt flour.

The cinnamon raisin bagels are delicious fresh from the oven or toasted the following day.

Takes = 15 minutes + resting time
Bakes = 20 minutes
Makes = 8 bagels


  • Dry yeast – 7g (2 teaspoons)
  • Sugar, maple syrup or honey – 1 tablespoon
  • Warm water – 125g + 250g (about 1.5 cups) you may not need it all
  • White spelt flour, or strong white flour – 500g (about 3.5 cups)
  • Ground cinnamon – 5 teaspoons (or less if preferred)
  • Salt – 1/4 teaspoons
  • Raisins, cranberries or sultanas – 170g (1 cup)

Water bath

  • Water – 6 cups
  • Honey, malt powder or brown sugar – 2 tablespoons
  • Pinch of salt


  1. Add yeast and sugar to 125g warm water, rest for 5 minutes then stir and rest for another 5 minutes.
  2. Whisk flour, cinnamon and salt together. Add yeast water mixture to the flour, mix for about 30 seconds then add more water (you may not need it all) then raisins, and knead for 3-5 minutes on the machine with a dough hook until the bowl looks clean. Or by hand or if you are using strong white flour you may knead for 5-8 minutes until smooth.
  3. Remove and place in a medium-oiled bowl and cover then rest for 1 hour.
  4. Flour your bench and divide the dough into 8 pieces about 120g to 130g each. Roll into balls, then poke a hole and stretch slightly it's a fine line between too much and too little (I preferred them fluffy with mini holes, if you stretch too much then they're not as fluffy). Place on a large lined baking tray and rest covered with a damp tea towel for 15 minutes.
  5. Preheat oven to 220˚C, 2oo˚C fan.
  6. Add water to a pot or deep saucepan add in honey and salt and bring to a simmering boil.
  7. Gently place each bagel in the boiling water for about 30 seconds on the risen side down in the water then flip over and boil for another 30 seconds. Then remove with a slotted spoon or spatula, and gently place back onto the baking tray. Once all the bagels have been dunked in the water bath.  
  8. Bake in the hot oven for about 20 minutes until golden brown. Rest for at least 10 minutes before serving. Perfect sliced fresh with butter and jam. The next day you may like to split and toast them. Pop them in the freezer to keep them fresh too.